Jalapeno Popper Mac and Cheese Recipe
This One Pot Jalapeno Popper Mac and Cheese is creamy, a bit tangy from the mayo & cream cheese, is full of bacon, & is perfectly spicy from the jalapenos!
Servings: 6 people
Calories: 546kcal
Ingredients
- 3-4 slices bacon diced
- ½ cup Jalapeños diced
- 3 cups broth chicken or vegetable
- 2 cups skim milk
- 1 (16 oz) box medium pasta shells uncooked
- 1 teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- 1 teaspoon garlic powder
- ¼ cup mayo room temperature
- ¼ cup Sour cream room temperature
- 4 oz cream cheese room temperature
- 4 oz shredded Sharp Cheddar Cheese room temperature
Instructions
- In a large stockpot, cook diced bacon and jalapeños together over medium heat, until bacon is cooked, about 5-7 minutes.
- Slowly whisk in broth.
- Stir in milk, shells, salt, pepper, and garlic powder.
- Over medium/medium high heat, bring mixture to a simmer and simmer for about 7-10 minutes or until noodles are al dente.
- Lower heat to low and stir in mayo, sour cream, cream cheese, and cheddar cheese.
- Serve immediately and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
*I left the seeds in, but Trevor and I like spicy food. If you don't want a lot of heat, be sure to remove the seeds/membrane from the jalapeno. Feel free to use less than 1/2 cup as well.
Nutrition
Calories: 546kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1225mg | Potassium: 400mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1000IU | Vitamin C: 8.9mg | Calcium: 281mg | Iron: 1.2mg
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